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  • Mar 9th 2011
  • 0 comment


  • Main filling ingredients
  • 1kg medium sized brown onions, peeled
  • 3 tbs olive oil
  • 1 tbs fresh thyme leaves
  • 2 tbs brown sugar
  • 2 tbs balsamic vinegar
  • Herb pastry ingredients
  • small handful (approx. ½ cup) parsley
  • 2 cups (250g) plain flour
  • 200g cold unsalted butter, chopped into 2cm cubes
  • 2 egg yolks
  • 1 tsp lemon juice
  • good pinch salt
  • 1-2 tbs extra plain flour, if dough is too soft to handle
  • Topping ingredients
  • 375g tub smooth ricotta cheese
  • 110g soft goats cheese
  • freshly ground salt and black peppercorns
  • extra fresh thyme leaves


  1. Preheat the oven to 200C (180C for fan forced).
  2. Fit the food processor with the work bowl and adjustable slicing disc*.  Slice the onions (one or two at a time) on the thinnest setting on speed 2 by placing the onions into the extra wide mouth feed tube using the pusher until processed. Repeat with the remaining onions.
  3. Place the onions in a heavy based large pan with the olive oil, thyme, brown sugar and vinegar. Cover and cook over a low heat, stirring regularly for 35 minutes or until the onions are a deep brown colour. Set aside.
  4. Fit the work bowl with the multipurpose blade. Add the parsley and flour. Pulse until the parsley is chopped into the flour about 15 seconds. Add the butter cubes, egg yolks, lemon juice and salt. Process on speed 1 until a dough is just formed. Do not over mix.
  5. Remove dough, wrap in plastic wrap and refrigerate 15 minutes. Press or roll out, dusting with extra plain flour to a circle about 35cm. Place carefully into a 26cm tart / flan tin lining the sides and base. Trim off the excess pastry. Blind bake for 15 minutes, remove baking filling and bake another 10 minutes.
  6. Fit the work bowl with the multipurpose blade, add ricotta and goats and pulse for10 seconds or until well combined.
  7. Spread the onions into the crisp pastry shell, top with the cheese topping and bake 10 minutes, or until a dark golden brown. Season well with the salt and pepper and scatter over the thyme leaves to serve. Delicious served hot or cold.


  • Slicing discs vary model to model, please use the thinnest slicing disc.
  • For best results the pastry must be rested before rolling and baking or it will shrink during baking. This delicious pastry has a short texture and crumbles when cut.
  • Blind baking is to line the raw pastry shell with baking paper then fill with raw rice or beans and bake. The rice/bean filling and paper is then removed and the shell is baked empty until crisp and lightly golden. This rice/bean mixture can be stored and used many times over.
  • Cook the onions over a low heat, stirring regularly. They will slowly caramelize do not hurry this process or the onions will be bitter.
  • If preferred the topping can be made with a higher ratio of goats cheese to ricotta or simply all goats cheese.